Noodles with Carrots, Spinach and Cabbage

Adapted from Rolling Harvest Food Rescue

Soon more local produce will be available, but until then, we can still enjoy meals filled with local produce like this delicious Noodles with Carrots, Spinach and Cabbage recipe.

Ingredients

Salad

• 1 lb tofu firm, drained and pressed
• 1 lb noodles linguini
• 4 cups spinach baby
• 4 carrots peeled into ribbons
• 1/2 cabbage red or green, medium, thinly sliced
• 3 scallions cut into 1/2 inch pieces – mostly green

Dressing

• 1/4 cup vegetable oil
• 1/4 cup sesame seed oil toasted (optional- but adds great flavor (Substitute more oil if not available)
• 4 tbsp reduced sodium soy sauce or Tamari
• 2 tbsp rice wine vinegar
• 2 tsp maple syrup
• 2 tbsp mustard prepared
• 1 tbsp ginger fresh – finely chopped

Instructions 

1. Prepare the dressing and use 1/2 for marinating the tofu and the remainder for dressing the salad.
2. After pressing the tofu for 20-30 minutes, cube and toss the tofu in 1/2 the dressing . Marinate for 2 hours +.
3. Drain the tofu and bake at 400 degrees F for 20 -30 minutes until brown, stirring occasionally.
4. While the tofu is baking, cook the noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.
5. Add spinach, cabbage, carrots, cooked tofu, scallions to the noodles and toss.
6. Pour the remainder of the saved dressing over the noodle salad and toss to combine until well coated. Enjoy!
7. Noodle salad will taste best if it sits in the refrigerator after dressing for a few hours or overnight.